An exceptional ceremonial tea from the foothills of Mount Fuji in Shizuoka Prefecture. The Okumidori cultivar from the first spring harvest ( Ichibancha) represents the very best of Japanese tea craftsmanship: pure air and mineral-rich volcanic soil give this tea a deep umami flavor, a creamy, smooth texture, and a natural sweetness with almost no bitterness.
It promotes clear focus and steady energy without jitters or energy crashes.
Matchatori chooses lightweight, compact bags to protect the matcha from light, air, and moisture, while also reducing the weight of the packaging and the space required for shipping from Japan to you. This keeps packaging and shipping costs lower, allowing them to invest more in the tea itself.
Key Features
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Origin and Harvest: Fuji, Shizuoka, Japan; first spring harvest (Ichibancha).
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Cultivar: 100% Okumidori with a bright emerald color and a complex aroma.
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Flavor Profile: Full umami, velvety creaminess, and a delicate, elegant aftertaste.
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Packaging: 40 g (approx. 20 servings).
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Ingredients: 100% ground matcha green tea.
Preparation Instructions
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1. Sift 2 g of matcha through a fine sieve into a bowl ( chawan).
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2. Pour 75 ml of water at 80 °C over the matcha.
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3. Whisk with a bamboo whisk ( chasen) in a “W” pattern for about 30 seconds, until a thick foam forms.
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4. Enjoy the tea on its own, or add water for a milder brew, or hot/cold milk for a silky matcha latte.